YIELD: 100 Portions EACH PORTION: 4 Shrimp (1 Ounce) plus 2 Tbsp Sauce (1 Ounce)
Shrimp, frozen, raw, peeled, deveined 12 lb.
Water, boiling 3 qt.
Seafood Cocktail Sauce 8 lb 2 oz.
Lettuce, fresh, shredded 4 lb.
1. Place shrimp in boiling water; cover;return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. DO NOT OVERCOOK. Drain immediately.
2. Place shrimp in single layer on 2 sheet pans (18 by 26 inches). Refrigerate for use in Step 5.
3. Prepare 1 recipe Seafood Cocktail Sauce. Cover; refrigerate for use in Step 6.
4. Line individual serving dishes with lettuce.
5. Arrange 4 shrimp on lettuce in each dish.
6. Place 2 tbsp (1-No. 30 scoop) sauce in each souffle cup. Serve with shrimp.
NOTE:
1. For other types of unbreaded shrimp, see Guidelines for Using Shrimp, Recipe No. L-G-2.
2. In Step 3, 8 lb 4 oz (11-12 oz bt) prepared seafood cocktail sauce may be used.
3. In Step 4, 4 lb 5 oz lettuce A.P. will yield 4 lb shredded lettuce.
4. In Step 6, shrimp may be served with 1 lemon wedge. Use 13 (3 lb 4 oz) fresh lemons
A.P. Cut 8 wedges per lemon.
VARIATION
1. SPICED SHRIMP: In Step 1, reduce water to 1 qt; add 2 qt vinegar, 1 oz (6 tbsp) ground red pepper, 11/5 oz (6 tbsp) mustard flour, 1 oz (1/4 cup) whole celery seed, 1 oz (2 tbsp) ground paprika, 1 tbsp ground ginger, 1 tbsp ground mace, 1 tbsp ground cinnamon, 2 tsp ground cloves and 12 bay leaves; mix well. Proceed with remainder of Step 1. Follow Step 2. Omit Step 3. Follow Steps 4 and 5. Omit Step 6. EACH PORTION: 4 Shrimp (1 Ounce).